Maple-Curry Chicken

Makes 6

Try out the yummiest Maple- Curry Chicken you've ever had!

1/3 cup

pure maple syrup

¼ cup

grainy Dijon mustard

1 tbsp

reduced-sodium soy sauce, (use Tamari soy sauce for gluten-free)

1 tbsp

curry powder

2 tsp

minced garlic

1/2 tsp

ground cumin

1/2 tsp

chili powder

1/2 tsp

freshly ground black pepper

¼ tsp

sea salt

1/4 tsp

cayenne pepper

bone-in chicken thighs, about 1½ lbs/680 g

chicken drumsticks, (about 1½ lbs/680 g)

Directions:

In a large bowl, whisk together all marinade ingredients until well blended. Add chicken pieces and turn to coat all sides with marinade. Cover with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
Arrange chicken pieces in a single layer on a large, rimmed baking sheet (line with parchment paper for easier cleanup). Drizzle extra marinade over each piece.
Bake at 375°F for 40 to 45 minutes or until chicken is cooked through. Serve hot.

Makes 6 servings